Family Recipes and more


Egg Bread



From the kitchen of Stephanie Knewasser



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I found this recipe in a 2001 Taste of Home magazine. I adapted it for the bread machine. This is a wonderful soft bread to serve with soup, salad, or pasta. I have used slices of this to make garlic bread.



In bread machine:

1 1/4 c water, warmed

2 Tbsp butter

2 Tbsp honey

1 egg

1 egg YOLK (save egg white for brushing on loaf)

4 1/2 c bread flour

1 Tbsp sugar

1/2 Tbsp salt

2 1/4 tsp yeast

Put on dough setting, minus 10 minutes.

Braid/ shape on floured baking stone.

Raise.

Whisk reserved egg white with 1 tsp cold water

Brush over loaf/ loaves.


OPTIONAL:

sprinkle with sesame or poppy seeds


Bake @ 375, 20 minutes OR until lightly browned.







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